Tomato Basil Mussels
Yield
2 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mussels
|
|
| 19 | ounces |
tomatoes
|
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mussels
|
|
| 549.1 | ml/g |
tomatoes
|
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 158 | ml |
white wine
dry |
*
|
| 5 | ml |
basil
dried |
*
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Scrub mussels and remove beards.
Discard any mussels that do not close when tapped.
Drain, seed and dice tomatoes; set aside.
In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened.
Add tomatoes, wine, basil and hot pepper sauce; bring to boil.
Add mussels; cover and steam for 4 to 6 minutes or until mussels open.
Discard any that do not open.
Transfer mussels to serving bowl.
Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste.
Pour over mussels; sprinkle with remaining onions.
